Showing posts with label .Station: Yishun. Show all posts
Showing posts with label .Station: Yishun. Show all posts

Tuesday, October 10, 2023

Seorae Korean Charcoal BBQ @ Northpoint - Launches Singapore’s First Ever Hangari Dry-Aged Meat

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Seorae Korean Charcoal BBQ is renowned for being the first restaurant in Singapore to offer the exclusive Korean galmaegisal, a premium pork skirt meat. This delicacy, once reserved for Korean royalty, has become a favourite among Korean food enthusiasts. First conceptualised in Seorae village, South Korea, it has grown into the leading Korean BBQ chain and cemented its reputation as a rare pork-cut specialist, with over 300 outlets established globally. Seorae has since expanded to 6 outlets in Singapore, with its newest outlet in Northpoint City. They are dedicated to presenting the authentic flavours of Korean BBQ and traditional cuisine, making it a must-visit destination for those seeking a taste of Korea's culinary heritage.

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Hangari Dry-Aged Pork Belly 4.5/5

Seorae's latest addition to their Signature Collection is the Hangari Dry-Aged Pork Belly ($32/200g), a culinary masterpiece aged in traditional Korean Hangari pots with a proprietary blend of three essences. This careful ageing process in a controlled 3-degree chill chamber produces a uniquely flavourful and tender pork belly cut. It promises a melt-in-your-mouth texture that is a true indulgence for the senses. To elevate the experience further, this exquisite dish complements exceptionally well with a side of sambal kimchi onion, adding a delightful hint of spice and complexity to the rich flavours of the dry-aged pork belly. Make a classic lettuce wrap by placing a piece of pork belly within a lettuce leaf and topping it with the sambal kimchi onion.

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Pork Skirt 4.2/5

Seorae Korean Charcoal BBQ's signature dish, the Pork Skirt ($23.90), is a rare and exclusive delicacy as only 250 grams of this premium pork skirt meat can be sourced from a full-grown pig. The meat undergoes a meticulous 30-minute marination process using Seorae's authentic Korean spices, resulting in a juicy and flavourful experience. What sets this dish apart is its remarkable flavour profile, with all the succulence you'd desire from pork while being notably leaner, making it an ideal choice for those seeking a delectable and indulgent yet less fatty meat option.

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Iberico Black Pork Tasting Platter 4/5

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The Iberico Black Pork Tasting Platter ($68/350g) at Seorae Korean Charcoal BBQ introduces diners to the exquisite flavours of Iberico black pork from Spain. This exceptional tasting platter showcases a carefully curated selection of premium cuts, totalling 350 grams of succulent Iberico pork per serving. It offers a unique opportunity to savour each distinct cut, allowing you to explore the nuances of this exceptional pork variety: Abanico, Rib Finger, Skirt Meat, Jowl and Pork Tongue. The Rib Finger meat is known for its juicy and well-marbled qualities, delivering a delightful combination of tenderness and flavour. The Pork jowl is exceptionally tender and showcases a luxurious fattiness that adds depth and succulence to every bite. Our favourite is the Abanico, which is delicate and beautifully marbled, offering a rich and buttery flavour.

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Watermelon Soju 4/5

The Watermelon Soju at Seorae Korean Charcoal BBQ is a refreshing and visually captivating beverage served inside a hollowed-out watermelon with balls of watermelon meat. This delightful drink combines fresh watermelon juice with soju, offering a perfect balance of natural sweetness and a mild alcoholic kick. It serves as a palate cleanser and pairs excellently with the restaurant's grilled meats.

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Seorae Korean Charcoal BBQ also offers a tempting array of free-flow sides such as kimchi, potato macaroni salad and braised pumpkin that perfectly complement the main barbecue dishes.

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Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Seorae Korean Charcoal BBQ
Northpoint City
North Wing
930 Yishun Ave 2
#B1-37
Singapore 769098
Facebook
Instagram
Website
Nearest MRT: Yishun (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Yishun MRT station. Take Exit C or E. Walk to destination. Journey time about 3 minutes. [Map]

Wednesday, May 10, 2023

YUN NANS Stonepot Fish - Premieres New Stonepot Chicken Soup Starring Exclusively Raised Kabir Chicken Breed

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YUN NANS Stonepot Fish at Northpoint City is Singapore's first stonepot cooking concept specializing in high-pressure steaming method. Following the success of YUN NANS Stonepot Fish, the restaurant has recently launched a new addition - Stonepot Chicken Soup with Pig's Stomach, inspired by the brand's signature steam pot chicken soup.

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Stonepot Chicken Soup with Pig’s Stomach 3.8/5

Stonepot Chicken Soup with Pig's Stomach (Regular $39.80/Large $68.80) uses a premium breed of chicken. The Kabir chicken is reared exclusively for the restaurant for no more than 120 days to reach the optimum weight of 1.4kg-1.5kg. This helps retain the original free-range chicken's natural sweetness and flavour. The meat is also prized for being more tender and leaner than regular chicken.

The chicken is then cooked under high pressure in the specially handcrafted granite stone pot with pig's stomach, highland white corn, Yunnan golden fungus, and a soup base. In just eight minutes, the soup is done. It had a slightly creamy body and tasted quite savoury from cooking down the Chinese Ham. However, I expected a richer consistency since it is meant to be collagen-rich broth.

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Highland White Corn

One of the star ingredients here is the Highland White Corn. They are sweet, juicy and refreshing. Adding them to the soup brings a depth of sweetness.

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Deep-fried Crispy Shrimp Heads 3.5/5

Yun Nans Stonepot Fish is the only outlet offering stonepot and hot dishes. There are some new Hot Dishes on the menu. One of which is a plate of snacky Deep-fried Crispy Shrimp Heads ($9.90). The shrimp heads are deep-fried in high heat and then tossed with a house-made spice mix featuring Yunnan Qiubei chilli.

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Stir-Fried Chayote Leaves with Soy Bean Sauce 4.5/5

One of my favourite new dishes is the Stir-Fried Chayote Leaves with Soy Bean Sauce ($15.90), a home-style dish of the Dai minority. Stir-frying with Yunnan bean sauce, alongside some garlic and chilli, brought out its sweetness.

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Signature Fried Rice 4/5

A good plate of fried rice is always hard to come by at times. YUN NANS Signature Fried Rice ($8.80), simply fried with eggs and flavoured with specially concocted three-blend soy sauce, was moreish and deeply satisfying.

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Wild Porcini Mushrooms with Dried Chillies 4.5/5

Stir-Fried Wild Porcini Mushrooms with Dried Chillies ($27.90) was highly flavoursome with wild porcini mushrooms, handpicked from the highlands, flash fried with Yunnan dried chillies and solo garlic. I love the chewy texture of the mushrooms, which were garlicky with a hint of heat.

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Stir-Fried Pork Collar with Scallions 3.8/5

Stir-Fried Pork Collar with Scallions ($17.90) was very delectable too, featuring tender slices of pork collar, flash-fried with light sauce, then tossed with scallion. The latter added sweetness to the dish and enlivened it with its mildly sharp and oniony flavour.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


YUN NANS Stonepot Fish
Northpoint 
South Wing
1 Northpoint Drive
#01-103
Singapore 768019
Tel: +65 65131381
Facebook
Instagram
Nearest MRT: Yishun (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Yishun MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, December 11, 2022

YUN NANS Stonepot Fish @ Northpoint City - Pressure Steam Cooked Live Fish In Collagen-rich Fish Soup

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YUN NANS (云海肴), which has four restaurants in Singapore, has recently opened a new stonepot fish concept in Northpoint, Yishun. YUN NANS Stonepot Fish is Singapore's first concept specialising in cooking live fish using high-pressure steam in a stone pot made of natural granite.

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Stonepot Fish Soup 4/5

The granite stone pot is imported from Yunnan that is specially handcrafted for the restaurant. It is supposed to heat the food evenly and retains heat well. Covered with a handcrafted straw hat that doubles as the pot's lid, subjecting the fish and broth to be cooked in a high-pressure steaming method, extracting the natural flavours.

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The fish used at the restaurant are sustainably sourced from local farms. Customers have choices of live fish such as seabass, patin or soon hock. Fresh seabass is also available starting from $28. Upon picking the fish, the culled and cleaned fish is placed into the stone pot, followed by pouring the nourishing fish broth that has been simmered for more than six hours into the stone pot.

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Alongside the fish, diners can also add a variety of other hotpot ingredients, such as premium meats, handmade beef balls, seafood, and vegetables, to sweeten the soup for a hearty meal.

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Some of the rare ingredients I enjoyed were the golden fungus, chayote leaves, and Lijiang purple heart potatoes, which are a Yunnan speciality.

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While I enjoyed the light yet flavourful fish soup, the local palate might prefer a richer flavour.

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Grilled Clams with Spicy Garlic Sauce 3.8/5

Apart from the signature stoneput fish, the restaurant offers cooked hot items too. We tried the Grilled Clams with Spicy Garlic Sauce ($12.90++) and Crispy Barramundi Collar ($9.80++). The clams are placed over a bed of vermicelli in an aluminium foil box and grilled over charcoal fire, paying homage to the quintessential Yunnan cooking style.

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Crispy Barramundi Collar 4.5/5

For the lightly marinated barramundi collar, deep-fried to crispy on the exterior and yet moist inside. Served with salt and pepper dip, this is simple yet so addictive and delicious.

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Baked Rose Petals Pastry 3.5/5

We wrapped up our dinner with the Baked Rose Petals Pastry and Crispy Rice Cake with Brown Sugar for dessert. The baked rose petals pastry has a beautiful floral scent encased in flaky pastry skin. As for the rice cake, it is mochi-soft with a delightful crisp on the exterior.

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Crispy Rice Cake with Brown Sugar 4.2/5

Note: This is an invited tasting.


YUN NANS Stonepot Fish
Northpoint Fish
South Wing
1 Northpoint Drive
#01-103
Singapore 768019
Tel: +65 65131381
Facebook
Instagram
Nearest MRT: Yishun (NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Yishun MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, June 26, 2022

Ichi Umai @ Junction Nine (Yishun) - Cozy Japanese Eatery That Offers Affordable Chirashi Don And Chestnut Pork Katsu Don

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Located within the first level of Junction 9 at Yishun is Ichi Umai, a hole-in-the-wall Japanese eatery that offers affordable traditional and contemporary Japanese dishes. Diners can look forward to various Japanese food ranging from Chirashi Dons to Unagi Fried Rice, Chestnut Pork Katsu Don, and a variety of side dishes to complete the meal.

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Sake Hotate Yuzu Carpaccio 4.2/5

We started the meal with the Sake Hotate Yuzu Carpaccio ($12.90), with fresh, thinly sliced salmon and scallops in citrus soy sauce. Truffle paste can be added at an additional top-up of $2. It comes with a pleasant truffle aroma that elevates the whole dish.

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Sake Ikura Don 4.2/5

The Sake Ikura Don ($11.90) comes with raw salmon slices with salmon roe on furikake sushi rice. Well-proportioned and well-executed at an affordable price, the salmon slices were fresh. Furikake is added to give an umami taste to the Sake Ikura Don.

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Kuri Buta Katsu Kare 4/5

The Kuri Buta Katsu Kare ($14.90) features a deep-fried panko-breaded chestnut pork cutlet, which is extremely crispy on the outside and tender within. The curry sauce packs a mildly spiced and rich flavour and goes perfectly well with the chestnut pork cutlet.

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Ebi Tempura 4/5

The Ebi Tempura ($9.90) was simple but well-executed. The fried prawns were perfectly battered to thin crispiness and paired with a light tempura dipping sauce.

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Ika Mentai Mayo 4.5/5

One of our favourite dishes and also the restaurant's popular side dish is the Ika Mentai Mayo ($12.90). The grilled squid itself was tender, with a bite to it. It was laced with torched pollock roe mayonnaise and miso mayonnaise, adding so layers of umami flavours to the seafood.

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Tanuke Miso Roll 3.5/5

The Tanuke Miso Roll was an item that is not yet on the menu but will be launched sometime soon by the restaurant. It features miso mayo sauce on a fried crab meat sushi roll. However, we felt that the maki roll did not shine through compared to the rest of the dishes we had tonight, as the flavours were not prominent or memorable enough.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Ichi Umai
Junction 9
18 Yishun Ave 9
#01-19
Singapore768897
Tel: +65 88871976
Facebook
Website
Nearest MRT: Yishun (NS Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 9pm

Direction:
1) Alight at Yishun MRT station. Take Exit C or D. Walk to Yishun MRT station (Stop ID 59009). Take bus number 803, 807 and 860. Alight 3 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Yishun MRT station. Take Exit C or D. Walk to Yishun MRT station (Stop ID 59009). Take bus number 811. Alight 3 stops later. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

Sunday, November 7, 2021

Nosignboard Sheng Jian @ Northpoint City - New Flagship Shanghai Sheng Jian Bao Specialty Shop By No Signboard Group

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No Signboard, known as the original creators of Singapore's White Pepper Crab with over 40 years of heritage, has launched the group's latest casual dining concept - Nosignboard Sheng Jian at Northpoint City. It specialises in the popular Shanghai Sheng Jiao Bao and a whole lineup of Northern Chinese dim sum and dishes.

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Tricolour Sheng Jian Bao 4.2/5

The highlight definitely has to be the Sheng Jian Bao here which boosts a delightfully chewy texture. There are four flavours here. They are the Signature Popping Juices ($5.50 for 3pc), Chilli Crab and Pork ($6.30 for 3pc), Spicy Dried Shrimp ($5.80 for 3pc) and Vegan Sheng Jian Bao ($5.30 for 3pc). Are you spoilt of choices? Then go for the Tricolour Sheng Jian Bao ($10.80 for 6pc) to get a taste of a variety of the Sheng Jian Bao. My favourite has to be the signature popping juices pan-fried bun for its savoury and juicy pork filling.

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Spicy Chicken in Sichuan Style 3.5/5

Besides the Sheng Jian Bao, the restaurant also offers a selection of other tasty dishes, rice and noodles. We had the Spicy Chicken in Sichuan Style ($7.80) served chilled. It comes in fiery-looking Sichuan Mala spicy sauce prepared in a blend of Sichuan peppercorns, spices and chillies. I find the sauce lacks the aroma of a good Kou Shui Ji, though.

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Famous Wu Xi Braised Pork Cube 4/5

The Famous Wu Xi Braised Pork Cube ($14.80) fares much better. The braised pork belly cubes are fork-tender and coated in a deliciously thick, luscious red sauce with sweet vinegar.

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Fried Noodle with Scallion & Dried Shrimps 3.8/5

The Fried Noodle with Scallion & Dried Shrimps ($6.80) looks plain without any accompanying ingredients. Still, it is packed with exquisite flavours from scallion oil and dried shrimps.

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Crispy Rice with Chill Crab Meat Sauce 3.8/5

Crispy rice is well enjoyed in Northern China, traditionally eaten on its own or with a rich dip or gravy. At Nosignboard Sheng Jian, the Crispy Rice with Chill Crab Meat Sauce ($14.80) is given a local touch by pairing the Chinese rice crisps with Singapore chilli crab dip.

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Deep Fried Radish Pastry 4.2/5

Besides the sheng jian bao, the other item on the menu that I enjoyed a lot is the traditional Shanghainese pastry - Deep Fried Radish Pastry ($5.80 for 3pc). Inside the light and buttery, flaky pastry is a savoury filling of flavourful white radish.

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Chilled Coconut Papaya Pudding 3.5/5

The Chilled Coconut Papaya Pudding ($4.80 for 3pc) stands like the Marina Bay Sands towers. I enjoyed this simple dessert because it has two of my favourite fruits: coconut and papaya.

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Crispy Purple Sweet Potato Balls 4.2/5

A delightful dessert is the Crispy Purple Sweet Potato Balls ($4.80 for 3pc) served warm. Inside the crispy sphere's skin is soft custard filling to end the meal on a sweet note.

Note: This is an invited tasting.


Nosignboard Sheng Jian
Northpoint City
South Wing
#01-137/138
1 Northpoint Drive
Singapore 768019
Tel: +65 66659959
Facebook
Website
Nearest MRT: Yishun (NS Line)

Opening Hours:
Daily: 10am - 930pm

Direction: 
1) Alight at Yishun MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, November 9, 2019

Flaming Chicken Pot (雞煲火鍋) @ Yishun Street 72 - Unique Chicken Pot Plus Hotpot Concept

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Having explored the East and West in our previous meetups, the foodie gang decided to go to the North in our recent catch-up. We decided to check out Flaming Chicken Pot (雞煲火鍋) at Yishun Street 72. The unique concept combines both chicken pot and hotpot, which the founders took a year to perfect the recipe before opening the stall.

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Flaming Chicken Pot offers two types of chicken pot on their menu - Black Pot and White Pot. They come in 3 sizes - Single Pot ($9.80), Half Chicken ($28) and Full Chicken ($38). It also has a $58 set menu whereby customers get a half chicken black pot and white pot, with 3 choices of meat items and another 3 choices of vegetable items. For our visit, we ordered a whole chicken black pot as well as a whole chicken white pot.

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White Pot 4/5

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Our half chicken white pot comes with ingredients such as tender chicken pieces, pig stomach and red dates. The soup base tasted somewhat like a mixture of pig stomach and chicken soup, a sweet version of the usual peppery pig stomach soup.

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Black Pot 4.2/5

The black pot is more towards the dry version, similar to gong bao chicken sauce. Premium Moutai wine is added to the pot and set ablaze at the table before marinated chicken pieces are added to cook together in the pot. It is quite a spectacular sight. However, we didn't really taste the moutai. What we tasted was a savoury, and rich sauce that goes well with a bowl of steamed rice. It is a bit spicy, though.

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I mentioned earlier that Flaming Chicken Pot is a unique concept combining chicken pot and hotpot because you can also order ala carte ingredients to have it like a hotpot. From the meat section, we picked sliced dory fish, handmade beef meatballs, handmade pork meatballs, pork belly slices, premium beef slices and prawn paste. As for the vegetables, we had tang-o, cabbage, black fungus, enoki mushroom, tofu and lotus root.

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I was told that the stall has limited portion each day. Hence it is better to call and make a reservation to avoid disappointment.


Flaming Chicken Pot (雞煲火鍋)
Hiap Hoe Eating House
Blk 747 Yishun Street 72
Singapore 760747
Tel: +65 88148151
Facebook
Nearest MRT: Yishun (NS Line)

Opening Hours:
Mon-Fri: 5pm - 11pm
Sat-Sun, PH: 11am - 11pm

Direction:
1) Alight at Yishun MRT station. Take Exit D. Walk to destination. Journey time about 5 minutes. [Map]